What happened over Labor Day Weekend… Rusty’s been obsessed with the Bacon Turtle Burger that’s been circulating the fishing and hunting forums. People were even thinking it was his when he reposted the images on his Facebook. It was being reposted over and over again, no one seemed to know who the Turtle Burger originally belonged to. I suppose that’s probably what happened with my BK Pizza Burger photos. After doing some research, I think the first person to blog it was INTERWEBS RANDOMNESS AND OTHER INSPIRING TALES. But even they claim the recipe and photos belong to someone else (MRD, the Marquis de Meat). Maybe we can just agree that the Turtle Burger really belongs to each and everyone one of us that dreams in our hearts and our stomachs.
Rusty opted to go for Turkey Bacon and Turkey Burger and no cheese. Sure, it doesn’t sound as awesome and greasy as the pork and bacon route, but he is kind of a redneck. He also likes his meats well done. It took lot longer to cook than the original recipe. More like 2 hours, rather than 30mins at 400 degrees. I don’t know if it’s our sucky oven or if turkey bacon just takes much longer to crisp up. I was surprised at how little grease was in the pan. The Turtle Burger was a little dry and overcooked for my tastes, but that’s Turkey Burger. Plus I can’t expect much when bacon, burger and hot dogs have different cooking times. It was pretty good in the end when I added bbq and hot sauce.
Russ and I were stuffed after splitting just one. He took the other Turtle Burger to Golden Star Corner bodega and had them put it on display. It weighed in at 1lb on the meat scale.
This video says it all. Watch it in 720p High Def if you can handle it.
We started cooking up some fish as soon as we landed from our flight back from New Orleans. Rusty deep fried the Largemouth Bass, one of which I caught. It was somewhat symbolic when he dropped the fish into the oil. Perhaps oil was his fate if we caught him or not.
And no stopping Tony’s creole seasoning. I add it to everything now. Open a can of green peas and sprinkle it with love.
So many hot dog buns leftover after the backyard grill out, so Rusty and I layered them with cheese, Boca chicken, cilantro and threw them into the broiler. They tasted plain until we added the Dumb Ass hot sauce, which I’m starting to like more and more.
There was also some leftover aioli sauce that Alistair made. Not much left, but it went a long way for the next couple of days. Bonnie helped me make a potato salad with the sauce and mayo and other spices we could find. It was great after we added lemon.
A couple weeks ago, Rusty was heating up some leftovers and it smelled real good. I looked in the pot and it look like a mess. Turned out to be Chicken with taco seasoning mixed with mashed potatoes. When we were trying to decide what to eat the other day, I really wanted that. So he made some and we put it on hard taco shells –a smear of the taco chicken meat, then a layer of mashed potatoes, and topped off with more taco chicken meat. I thought it was pretty good. Then we tried it without the mashed potatoes and it was a lot better.
The leftovers, we just dumped the rest of the chicken and potatoes in a pan. The next day we added more chicken and a can of corn. Put it on a slice of wheat bread, throw on some hot sauce. It was so redneck and really good.
Dang. Rik’s starring in a new Sprite commercial that aired last night during American Idol. I joined him and the family for Easter dinner where he showed me a rough cut of it. It’s really rad. Cheerleaders, kungfu guys and maybe a dolphin splashing into his head. Apparently Drake is another artist that’s doing the new Sprite Spark campaign. I felt pretty stupid because I asked who Drake was and still couldn’t figure it out after I had just seen him perform on the Grammys.
Nancy’s aunt prepared a lot of food for us. I was so stuffed, but couldn’t stop eating. Then Rik brought out his lasagna to top it off. I think he needed redemption from his doughy deep dish pizza pie last time. It was really good, Rik. Actually I liked the pizza too, but the lasagna was traditionally better.
I learned a lot of stuff that day. I learned a ton about pennies from Brady, learned the awesomeness of Gentlemen Broncos from Rik, and learned who Drake was from Hannah …he’s from Degrassi.
I can’t find the Rik Cordero/Sprite commercial yet, but here’s the Drake one that I see Rik co-directed.
I meant to bring home cilantro, but instead mistakenly got parsley. I was thinking dang, only thing we can use it for now is garnish like at Denny’s. Then Rusty reminded me about chimichurri sauce. Not sure it was as good as the last time I made it, but it worked well with the Krasdale instant stuffing, interestingly enough. Talk about turning lemons into lemonade.
Todd’s been learning how to make his grandmother’s potato blintzes and I get to eat them the next day. She scoffed at him over the phone because he partially used potato flakes. I still thought they were really good. But apparently, his grandma’s blintzes are much better. Keep at it, Todd …because I’ll still eat the trials and tribulations.
Todd: “…watching her cook was like watching an assembly line worker at a factory. yeah, she’s russian…from an area near the border of mongolia (which is why she looks kinda asian). i know she learned how to make them from her grandmother back in russia. they’re a popular item at our family dinners/holiday meals. umm, when cooking the blintzes, she flips them with her fingers.”
A glimpse at the real deal …All I can think about is if she still gets TV on that small old analog set on the counter. The FCC, making all old kitchen televisions obsolete.
My friend Carmen sent me these cool photos of Saumagen. This definitely looks like something I want to try. I hope I can find it. I know I’ve looked for real authentic haggis in NYC, with no real luck. Maybe I can find this.
Carmen: “I grew up in Germany and one of the local specialties is called Saumagen – there’s even an English Wikipedia entry which will help explain some of it – http://en.wikipedia.org/wiki/Saumagen It’s basically a pig’s stomach filled with ground pork, potatoes, onion, eggs, various spices. It’s tied up, slowly boiled and then pan-fried for a crispy skin.”
Great Burrito
lunch box of the day
Sanburi - I love me some Tan Tan Men
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